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Just as every family has a different way of celebrating Thanksgiving, so, too, does every family have a different way of roasting the turkey. And, some families don't even eat turkey at all! Here's how I plan to roast the perfect turkey tomorrow when I have my entire family over for the most delicious dinner of the year:
(The following process is a cobbling together of successful recipes I've collected and used over the years, as well as a few family secrets and traditions.)
1. My turkey is a free-range, hormone-free 12-pounder I ordered from a local farm. Last night I dry-brined it: After rinsing the turkey, I rubbed it all over with salt, put it in a large, plastic bag, and stored it on the bottom shelf of my refrigerator.
2. On Thanksgiving Day, Mr. Cafe Kim will remove the turkey from the fridge one hour before cooking, put it in a roasting pan, and allow it to come to room temperature. (I'd do it myself, but I'm running a charity Turkey Trot with the rest of my family; Mr. Cafe Kim does not run, so he has turkey duty.)
3. When I return from running, I'll season the cavity and skin of the turkey with salt and pepper, and stuff the cavity with 1 chopped white onion, a couple ribs of chopped celery, 1 small cored and halved apple, and some sprigs of fresh rosemary and thyme. I'll also rub some butter under the skin. I'll tie the legs together and place the turkey BREAST SIDE DOWN in a roasting pan with a rack. (My mother-in-law taught me this smart trick—this way all the juices run into the breast. Yum!).
4. I'll cover the turkey with foil and roast it for about 2.5 hours at 350. Then, I'll remove the foil, flip over the bird, raise the oven temp to 500, and roast it for another 30 minutes so the top browns, all the while basting it with melted butter so it doesn't dry out.
5. When the turkey temp reaches 165-170 degrees, we'll take it out, let it rest for a bit, and then EAT! For even more turkey tips, check out Momversation's Thanksgiving Without Worry: 15 Tips.
How big is your turkey and how are you roasting it? I especially want to hear from moms who are roasting big ones—20 pounds or more! And if you don't have turkey, tell us: What do eat for Thanksgiving dinner?
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Comments (8)
I basically follow the directions on the turkey, lol.
Before the kids got big I always just made a turkey breast in the slow cooker (most tender turkey I've ever eaten).
Last year was the first year I made a full turkey in awhile. Basically I just rinsed, patted dry, stuffed (yeah, I still do the stuffing in the turkey...I've never heard of anyone dying from it). I use those oven bags and toss in some chopped onion and celery, then put in the turkey. Sprinkle it with some rosemary and sage.
And then bake how ever it says on the package. Last year I also stuck it back in with the bag open to brown it up some. But it turned out tender with crisp skin and everyone loved it.
Doing a 21.something pound open pan roasting w/ basting every so often for about 4hrs or till it reaches the right temp. butter , honey, an herb gonna rubbed over an under skin for a crispy sweet an savory skin yummm. gonna stuff w/ onions, an either apples or pears havent decided yet or maybe all three!
I do the salt brine the night before, but I rinse it prior to stuffing. Then separate the skin from the meat and stuff with a pound of butter and chopped herbs (sage, thyme, rosemary). We stuff the turkey & cover for the first 2 hours. Then baste until cooked. The herb drippings make an excellent gravy. Happy Thanksgiving!
I brine my turkey for 12-18 hours the night before, then let dry/sit for an hour before I roast at 500 for the first 45 min first, then let it roast at 350 with onions and garlic in the cavity until done.
I bought a 4-6 pound breast (don't remember how much) that I'm putting in the crock pot.
I bought the biggest that I could find - 19.66 and my brother will be frying it in the turkey fryer :) I use an injectible marinade on it the day before and let it sit covered in the fridge. Delish!
Plastic roasting bag and stuff it with stuffing. O so good. Last year I brined it. It was good. I just forgot to do it this year.
I rinse the turkey, rub it down w/ butter. cut a stick of butter in half length wise and slip it under the skin. put an apple inside the bird and salt the bird. Put in in an oven bag, cut slits, insert thermometer. And cook it for the amount of time that matches the size turkey. When it comes out of the oven it is soooo moist!